Because there's more than just Magner's and Woodchuck. And it's a thing, apparently.

What the Hell Is Cider, Exactly?

What the Hell Is Cider, Exactly?

Apples are to cider what grapes are to wine. You've got your wildly sweet, and sour and tart and bitter and all the rest — not unlike wine grapes. You press the apples for their juice, occasionally blending said varietals along the way, then you add some yeast, and the juice is laid to rest for fermentation. Depending on the cider house, fermentation time can vary from weeks to many months, with longer maturation adding complexity to the finished product.

Why Are There Bubbles in My Cider?

Why Are There Bubbles in My Cider?

There is nothing girly about bubbles. If anything, bubbles add complexity and sophistication. Not all hard ciders contain bubbles, but the ones that do have probably seen a gentle reintroduction of CO2 or have undergone a process called dosage (the addition of sugar and yeast to facilitate a second fermentation), which creates bubbles-the same process by which Champagne is made. And if it's good enough for Champagne, it's good enough for you.